Stuffed Flank Steak with Spinach and Cheese
Stuffed Flank Steak is rolled with spinach, ricotta, mozzarella, and sun-dried tomatoes.The steak is seared in a skillet, then baked until tender and juicy.Slice into beautiful rounds for a flavorful and impressive dinner.
Ingredients
- 1.5 lbs flank steak
- 1 cup spinach chopped
- 0.5 cup ricotta cheese
- 0.5 cup mozzarella cheese shredded
- 0.25 cup sun-dried tomatoes finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 piece kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Place the flank steak on a cutting board. Using a sharp knife, carefully slice the steak horizontally without cutting all the way through, creating a pocket for the filling.
- In a large bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, sun-dried tomatoes, garlic, oregano, salt, and black pepper. Mix until well combined.
- Spread the spinach and cheese mixture evenly inside the steak pocket.
- Roll the steak tightly from one end to the other, keeping the filling inside. Tie the roll securely with kitchen twine in several places.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the Stuffed Flank Steak for 4–5 minutes on each side until browned.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the steak reaches your preferred doneness (about 130°F for medium-rare).
- Remove from the oven and allow the steak to rest for 10 minutes.
- Cut and remove the twine, then slice into 1-inch rounds and serve warm.
Notes
Serve Stuffed Flank Steak with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal. If sun-dried tomatoes are very dry, soak them in warm water for a few minutes before chopping to soften them.